Reuben Sandwich with Beef Pastrami and Sauerkraut

In a small bowl, mix the mayonnaise, ketchup, grated horseradish, Worcester sauce, sugar, and sweet paprika. Whisk the mixture well with a small whisk or spoon. Taste and adjust for salt and freshly ground black pepper. Keep the sauce refrigerated until assembly.

Butter one side of each slice of rye bread with unsalted butter. Flip the slices and spread a generous portion of the previously prepared Russian dressing on the unbuttered side.

On two of the bread slices (over the sauce), place 2 slices of Emmental cheese, 100 g of beef pastrami, and 100 g of sauerkraut (well-drained). Pour the remaining sauce over the sauerkraut and cover with the other two slices of bread, with the buttered side facing outwards.